Gabrielle's Corn Dish

Because I made this recipe, my mom started calling it "Gabrielle's Corn Dish". This really is a great corn dish. We no longer measure our ingredients and just eye it, but here's the base recipe, you can add more or less depending on your taste.

1 can sweet corn (can use frozen, but we normally have cans on hand)

1/2 tbs butter

1 tbs Parmesan cheese

salt and pepper to taste

1/2 to 1 tsp garlic powder

 

Warm up corn and butter, mix int remaining ingredients. Enjoy.

With hungry thoughts from the kitchen;

Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31 

Potato Gratin

6 medium potatoes, sliced thin

3 onions, sliced thin

Olive oil

chicken bullion cube

1-2 tsp rosemary

whole milk

grated Parmesan cheese

Boil potatoes, and boil until soft. In skillet, cook onions with oil, crumble bullion cube and rosemary, cook until onions are soft. Mix the potatoes and onion together, pour into greased baking dish. Stir in desired amount of milk, top with Parmesan. Cook in 375 until top is brown and golden. 

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31 

Spinach and Peas

1 TBS butter
1 Chopped/diced onion
Whole bag of baby spinach
16 oz frozen peas

In a kettle, melt butter and add onions. Cook until tender. Stir in the spinach and peas. Cook, covered, until the spinach is all wilted and cooked. Easy peasy.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31

Mexican Cornbread

3 eggs, beaten
1 cup buttermilk
1/2 cup veggie oil
1 cup cream corn
1/2 cup chopped onion
2 TBS red (hot) pepper flakes
1-1/2 cup self-rising cornbread
1/4 tsp salt
1/4 tsp soda
2 TBS sugar
1 cup shredded cheddar cheese
Preheat oven to 425, grease a baking dish. Mix together eggs, buttermilk, oil, corn, onion, and pepper flakes. In separate bowl combine remaining ingredients (except cheese), mix well then add to egg mixture. Stir in cheese, the pour into grease dish. Bake for 30 minutes.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31

Baked Spinach Supreme

10oz frozen chopped spinach, thawed and drained well

1 TBS minced onion

1/2 cup tomato sauce

1 cup shredded cheddar cheese

1 cup sour cream

4oz mushrooms, drained

Preheat oven to 350, grease baking dish. Combine all ingredients, pour into prepared dish, bake uncovered for 45 minutes. 

Yields 4-5 servings

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31

Chinese Salad

1 pkg. Broccoli Cole slaw
1 cup chopped green onions
1 cup (raw as in no shell) sunflower seeds
1 cup slivered almonds, toasted
2 pkg. Ramen Noodles, broken up
3/4 cup oil
1/4 cup apple cider vinegar
1/3 cup sugar
2 pkg. Ramen noodle seasoning
Combine the first five ingredients. Mix together the remaining ingredients, them pour over slaw mixture. Toss to coat and refrigerate for at least an hour.  

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31

Broccoli Casserole

2 pkg frozen chopped broccoli
1 cup cheddar cheese soup
3 TBS mayo
2 TBS onion (you can eye it)
1 egg, beaten

Topping:
Crushed ritz crackers
Melted margarine
Cook the broccoli for 10 minutes. Drain well, add the remaining ingredients, mix well put in a baking dish. Combine desired amount of ritz crackers with enough melted margarine to wet everything. Put on top of broccoli mixture. Bake 350 for 30 minutes.
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Sweet Potato Casserole

4 cups mashed sweet potatoes
1 tsp vanilla
2 eggs, beaten well
1 cup sugar
1/2 stick margarine
Mix everything together and put in a greased 9x13 baking dish. Spread crumble topping on top (recipe below) and bake 350 for 30 minutes.

Topping:
1 cup brown sugar
1/2 cup flour
1 cup pecans (opt.)
1/2 stick margarine
Mix everything together (it will be crumbly).

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Stuffing

4 TBS butter
1 medium onion, chopped
1-2 celery stalks, cut into small pieces
1/2 tsp kosher salt
1 tsp sage
1 tsp thyme
10 cups dried unseasoned bread cubes
1-1/2 cups chicken broth
1 egg, whisked
Preheat oven to 350.
Melt the butter in pan and saute the onion, celery, salt, sage and thyme for 5 minutes. Remove from heat and add bread cubes, gently stir in. Slowly pour the broth over, stirring carefully to avoid breaking apart the bread cubes. Add egg, stir then pour into a casserole dish and bake for 40 minutes uncovered.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Honey Roasted Carrots

My dad hates carrots, he tried these and went back for seconds!
2 lb bag baby carrots
A little olive oil
Salt and pepper
Preheat oven to 400. Place carrots on baking sheet, drizzle a little olive oil and sprinkle some salt and pepper on top. Bake for 20 minutes.
Then, mix together,
2 TBS olive oil
4 TBS honey
1 1/2 tsp balsamic vinegar
Drizzle on top of the carrots and bake 5-10 more minutes. (The carrots will be firmer, and some may be slightly crunchy-but this is what you want, you don't want a mushy carrot).

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Bacon-Cheddar Corn Pudding

2 eggs, beaten
1 can cream corn
1 can corn with red & green peppers, drained
1 pkg corn muffin mix
1/2 cup ranch dressing
1 pkg (8oz) cheddar cheese, divided
4 green onions, sliced
4 sliced bacon, cooked and crumbled
Preheat oven to 375. Mix together the eggs, corns, muffin mix, ranch dressing and 1/2 cup cheddar cheese. Bake for 40 minutes (check to make sure the center is done i.e. not runny). Mix together all the remaining ingredients and and bake until the cheese is all melted.
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Broiled Broccoli and/or Cauliflower

This is a really easy recipe that you can't really fail (I won't say fail proof because I've met people who burned boiled eggs....). I didn't use any this time, but I have mixed in cauliflower and it too, turns out delish!

1 head of broccoli (and or cauliflower)
olive oil
seasoning of choice (I used steak seasoning this time)
Set oven to broil.
Cut the hard stems off the broccoli, then cut the florets and remaining broccoli stems into very small chunks (if you haven't already, rinse your broccoli).  Spread the broccoli out on a nonstick baking sheet. Drizzle the olive oil over top then sprinkle on desired amount of seasoning. Broil until the broccoli is tender and slightly brown. You can brown it as much at you want, I like mine to have a little crisp.
I've also baked the broccoli at 400; it takes longer but you don't have to worry as much about burning it.

P.S.
And if you're wondering what I have with the broccoli, it's a Chicken Pillow, found HERE.
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Outback Steakhouse Dinner 4 of 4: Honey Bushman Bread

1-1/4 cups warm water
2 tsp sugar
2-1/4 tsp yeast
3-3/4 cups bread flour (I used plain all purpose flour)
1 TBS cocoa
1 tsp salt
2 TBS butter, softened
1/4 cup honey
2 TBS molasses
Cornmeal for dusting (I used yellow)

Mix the sugar and warm water, then dissolve the yeast in the sugar water, let sit 5 minutes.
Meanwhile, mix the flours, cocoa and salt in a small bowl. Mix the butter into the dry mixture. Make a well in the center of the flour, add the honey and molasses into the well. Add the yeast mixture. Stir from the middle bringing the dry into the center. Once combined, knead the dough for 10 minutes on a lightly floured surface. Roll the dough into a ball and place into a covered bowl in a warm place for 1-1/2 hours or until it has doubled in size. When it's doubled in size, divided into six logs that are 6 inches long and 2 inches wide. Pour cornmeal onto a flat surface, with damp hands, rub water onto each dough log and then roll it in the cornmeal. Arrange dough on baking sheet and let rise another hour. Preheat oven to 350 bake the bread for 35-40 minutes.

I love, love, love this bread!!! It won't be as dark as the "real" bread, but it still tastes good; I've read where people will put a mixture of food coloring in it to make it the dark brown color, but I find that a waste of time and food coloring.
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Outback Steakhouse Dinner 3 of 4: Bloomin' Onion

So, we're lucky....we were given a bloomin' onion "machine". It just cuts the onion into the bloomin' shape...there are how-to's and diagrams on the internet on how to cut it with a knife, so just Google it and you'll find a how to somewhere....
For the dip:
2 TBS mayo
2 TBS sour cream
1-1/2 tsp ketchup
1/2 tsp Worcestershire sauce
1 tbs drained horseradish
1/4 tsp paprika
1/8-1/4 tsp cayenne pepper
1/8 tsp salt
1/8 tsp black pepper
Mix everything together. 
For the Onion:
1 large sweet onion; such as a Vidalia (about one pound in weight)
2-1/2 cups flour
1 tsp cayenne pepper
2 TBS paprika
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp cumin
1/8 tsp black pepper
Mix everything above together.
---
2 large eggs
1 cup whole milk
Mix the eggs and milk together.
---
oil to fry the onion in

Remove the outer layer (the skin) of the onion. Cut off the stem (NOT THE ROOT) of the onion, creating a flat top. Cut you onion, either according to the machines directions or according to a how to with a knife.
Soak the onion in cold water (you can add ice cubes even) for one hour. This will help the petals open up.
Take the onion, shake off excess water then dip it into the flour mixture. Cover the onion, using a spoon if needed, make sure to spread the petals and get the coating everywhere. Shake off excess flour then dip the onion into the egg mixture, making sure to coat the onion well. Repeat dipping the onion into the flour mixture....if wanted you can continue this until all the flour mixture is used up.  
So to break it down, it's onion from water to flour mixture to egg mixture to flour mixture.
Heat your oil in either a fryer machine (which is what we have) or in a deep kettle. For a kettle-heat the oil over medium-high heat until a deep fry thermometer registers 400 degrees. Using a wire sieve, carefully lower the onion into the oil- bloomin' side up. Cook for about 6 minutes; until it's golden brown. Remove and drain on paper towels or a cookie cooling rack. 

Serve with the dip and enjoy!!!! Oh, and a tip to reheat this (if there is any left to be reheated) warm the onion up in the microwave then pop it into a toaster oven to gain back the yummy crunchy outside.
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Outback Steakhouse Dinner 2 of 4: Baked Potato

If you are anything like me, usually when you want a baked potato, you toss it in the microwave...but the skin is all dried and yucky. Doing it this (much longer) way, you potato comes out delish. This is more of a how to than a recipe....

First of all try to find potatoes that are similar in size for consistent baking. If you have one large and one small potato, by the time the large is done the small will be dried up...
Preheat your oven to 375. Scrub the potatoes under running water to remove all the dirt then pat the potatoes dry with a paper towel (or napkin...or a towel if that's all you have). Using a fork, pierce the potatoes two to three times per side. Brush the whole potato with olive oil, this will make the skins nice and crispy (yummy!) .Sprinkle the tops with some sea salt (or table salt-use what you have people, that's what I did). Place them directly on the middle rack of the oven. I placed a foil lined baking sheet underneath because our oven doesn't have a center rack;  so I put the potatoes on the lower rack, then put the pan on the bottom rack to make sure the bottoms don't burn and plus it'll catch any drips off of the potatoes. Bake for 45-60 minutes or until a fork is able to pierce the potato with little resistance

Top with desired toppings.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Freezer Pickles

Freezer pickles are nothing like pickles you're thinking of, these pickles are sweet. This recipe came from my MaMa's (great grandmother's) sister. These pickles are really good, nice and crunchy. I eat my straight from the jar and also as a side with a hamburger.

25 cucumbers thinly sliced
10 onions thinly sliced
1 cup salt
5-lbs of sugar (yes 5-lbs)
3 cups white vinegar
Ice water
In bowl mix together the cucumbers and onions, add the salt and enough ice water to just cover the top. Store in the fridge for 48 hours then drain off the water.
Using a stand or hand mixer, mix together the sugar and vinegar, stirring until the sugar dissolves. It'll take a while, you may be tempted to heat it a little, DON'T! 20 minutes is long enough even if the sugar still isn't fully dissolved. Pour the sugar mixture over the cucumbers and onions and put into freezer safe containers (we use 1 quart-wide mouth freezer safe-mason jars) and freeze. When ready for some freezer pickles set out a jar in the fridge the night before. Kept in the freezer or fridge these delicious pickles last a long time; though once offered at a bbq these guys will disappear!
This  recipe yield several quarts, so if you're not wanting to stock up, cut the recipe in half.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Tossed Salad with Mandarin Oranges and Almonds

This salad sounds a little strange, but trust me (and my mom) it's really good! Not only is the dressing good, but the mandarin oranges and almonds truly make the salad! 
2 tbs minced parsley
2 tbs balsamic vinegar
1 tbs extra virgin olive oil
1 small garlic clove, minced
1/4 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1 tbs water
8 cups torn romaine lettuve
3 celery stalks, sliced
8 scallions, sliced
1 (11 oz) can mandarin oranges, drained
2 tbs sliced almonds, toasted ( to toast: place almonds in small nonstick skillet over med. heat, cook stirring constatntly until lightly browned, 2-3 minutes)
In a small bowl combine the first 8 ingredients; mix well. In a large bowl combine the lettuce, celery and scallions. Add the dressing; toss to coat. Serve topped with the oranges and almonds.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Super Quick Dinner Rolls

I love these rolls. My family loves these rolls. They are quick, easy and really really delicious. As a note though, the dough can be sticky I'm both added more flour and grinned and bared it either way works. 
1 cup plus 2 tbs warm water
1/3 cup oil
2 tbs yeast
1/4 cup sugar
1/2 tsp salt
1 egg
4-5 cups flour
Heat oven to 400 degrees.
In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour. Knead with hook until everything is incorporated and dough is soft and smooth. (Just a few minutes).
Form dough into 10 balls and place them in a greased 9 x 13 pan and allow to rest for 10 minutes (you can skip this if you're in a hurry). Bake for 10 minutes at 400 degrees or until golden brown.
Yields: 10 rolls
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Mac and Cheese

This is the best, hands down, 5 out of 5 stars, two thumbs way up, unanimous yummiest most delicious mac and cheese recipe ever! 
2 Cups Macaroni
1/2 cups butter
1/4 cup flour
1-1/2 cups milk
8oz of sour cream
8 oz processed cheese ( I used American, but you could use Velveeta)
1/2 cup Parmesan cheese, divided
1/2 tsp salt
1/2 tsp ground mustard
2 cups shredded cheddar cheese
This is my favorite home-made mac and cheese recipe. When it's first out of the oven it's extremely rich, almost to rich. But at it cools; unlike most macs and cheese, it gets better and better! This is a mac and cheese that would be great made a day before and warmed up!
Preheat oven to 350.
Cook the macaroni till done, meanwhile; melt the butter in a skillet, add the flour and milk, stir until it thickness; reduce heat and add sour cream, processed cheese, 1/4 cup Parmesan cheese, salt, and ground mustard. Let simmer, stirring constantly to prevent burning, stir until it's melted.
Strain the macaroni, and stir in the cheddar cheese. Now, pour the sauce over it, and stir, pour into a greased baking dish. (TIP: After straining the macaroni I pour it into our baking dish and did all the adding and stirring from there; it'll save you dishes).
Now, sprinkle with remaining Parmesan and bake for 30-40 minutes, or until it's bubbly and browned to your liking.

Try This: Try sprinkling the top with bread crumbs. To cheesy? Try adding 1/4 cup more macaroni. To rich? Try reducing the sour cream and processed cheese both to 6 oz instead of 8oz. Like it spicy? Try adding a few dashes of hot sauce to the sauce. Want some green? Try adding 1/2 cup frozen peas.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Crispy Roasted Potatoes

3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
4 pounds russet potatoes, peeled
4 shallots (or 1/4 small onion), thickly sliced lengthwise
1/4 tsp season salt
1/4 tsp table salt
1/8 tsp pepper
1/2 to 1 teaspoon red-pepper flakes (optional)
8 sprigs thyme (optional)
Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife thinly slice the potatoes length wise. Brush baking dish with half of the butter and oil mixture.
Arrange potato slices vertically in dish. Wedge shallots (or onions) throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 hour. Add thyme (if using) and bake until potatoes are cooked through with a crisp top, about 45 minutes more.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31